You don’t have to miss out – try these gluten free low carb tortillas in place of white/whole wheat tortillas. Great for taco night and only 3 net carbs!
Gluten Free Low Carb Tortillas
If you’re removing gluten and wheat out of your diet, then you know how hard it can be. Especially to find a low carb tortilla that isn’t made with wheat. I used to buy the Mission Low Carb Wraps every time I went to Walmart without thinking much about wheat.
But, I now avoid wheat since it has been shown to spike insulin just as much as a snickers bar. And, I’ve read that removing wheat from my diet could my help year round chronic allergic rhinitis. So far it has been helping.
When I stopped eating wheat, I didn’t realize how hard it would be to find a wheat free tortilla. Not just a wheat free version, but a low carb one as well. But I have yet to find a suitable replacement at the store.
I then figured that if I can’t buy a replacement, then I’ll just have to create a recipe for one myself. In the past, I had tried some low carb tortillas recipes on other blogs and just wasn’t happy with the outcome. I realize it is hard in gluten free / low carb baking to get the right taste and texture.
I’m a big fan of coconut flour, and that’s a hard flour to work with. Recipes can become too eggy, smell like eggs, and can be a big flop. And I decided to challenge myself to make a tortilla using coconut flour.
And I’m going to toot my own horn because I LOVE the outcome of this tortilla. It actually tastes close to a whole wheat low carb tortilla. My winning combination was using coconut flour, ground golden flax meal, and psyllium husk powder.
Before this recipe, I had never used psyllium husk powder before in any of my recipes. So it was a happy surprise to get the outcome I’ve been looking for. And, I think the combination of all three made this a real winner in taste.
Based on the outcome of this recipe, I was able to use it as a base for a low carb pizza crust. The psyllium offers great hol and flexibility. So it’s definetally a new powder I’ll be working with in future recipes.
What’s great about this tortilla recipe is that you can easily adjust the seasoning to your liking. When I want a ranch flavored wrap, I’ll toss in some dry ranch. If I want more of a garlic flavor, I just use garlic salt instead of regular.
So feel free to add some ingredients to your liking. As long as you’re not adding in a lot of dry ingredients, then it shouldn’t adversely affect the outcome. I’ve often wondered how this would taste with a little bit of italian seasoning.
I’ve also used these as wraps for deli “sandwiches” when I’m craving something breadlike. Which is why I think this recipe is great for making wraps for grab and go meals. I keep some of these wraps and pizza crusts in the fridge to help me easily stay on plan.
- 2 tbsp coconut flour
- 1 tbsp ground flax
- 1 tbsp psyllium husk powder
- 1 tbsp Nutvia Buttery flavored coconut oil
- 2 eggs
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp salt free garlic and herb
- ¼ cup water
- In a medium sized bowl, combine the dry ingredients of coconut flour, ground flax, psyllium husk powder, salt, baking powder and salt free garlic and herb seasoning.
- In another bowl, whisk the wet ingredients of eggs, water and melted coconut oil.
- Slowly whisk together the wet and dry ingredients so they don't clump. You may need to switch to a spoon after mixing.
- Using wax paper or a mini cake pan, scoop out ¼ cup + 1t bsp of batter and shape into a tortilla. You may need to use a small amount of melted coconut oil to shape.
- Using a small or medium skillet, turn it on low. Place in a tortilla and flip when crisp. Keep flipping until it's no longer bread like, and is crispy on the outside.
NUTRITION: Whole batch vs. 3 servings (1/4 cup + 1 tbsp batter)
- This will not turn into a smooth batter. You will really need to work it. I found that when I melted the coconut oil first, I had enough to use to shape with on wax paper. I also used Wilton’s Easy Layer Cake pans to help me get that circular shape.
- For the Salt Free Garlic and Herb seasoning, you can find it at any store in the USA. It’s made my McCormick, and very easy to find. It isn’t a super strong taste in this recipe that I’ve noticed. But it does help boost up the flavor of the tortillas.
- Psyllium husk can cause bloating, or gastric distress. But it’s also an excellent form of fiber if you’re having “issues going.” From what I’ve read, you can safely have 3 tbsp or more a day. Make sure to drink a lot of water!
- I bought my psyllium husk in 5000 mg powder from Vitacost.com. If you’re a new member to Vitacost and use my special referral link, you can save $10 off your first $30 order.
- For the coconut oil, I used Nutiva’s Buttery Coconut Oil. It tastes just like a butter, but without the coconut taste. The butter taste is a slightly bit more exaggerated, which I felt would work great in this recipe.